| Course | Appetizer, Dinner, Lunch, Main Dish, Side Dish |
|---|---|
| Cuisines | Italian |
| Cooking Methods | Sautéing |
| Diets | Refined Sugar Free |
| Main categories | Everyday Food, Kid Friendly |
| Main Ingredient | Pork |
Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10 people
Cook Times
Cooking Tools Required
Blender, Colander, Cutting board, Food Processor, Measuring cups and spoons, Saucepan, Saute pan, Sharp knifes, Stock pot or >5 Qt potIngredients
- 2 8.8 oz package tagliatelle
- 1 lb bacon cut into strips
Fresh Pesto
- 3 clove garlic sliced thinly
- 1/4 cup pine nuts
- 2 cups fresh basil
- 1/2 cup extra virgin olive oil extra virgin
- 1/2 cup Parmesan cheese freshly grated
Instructions
Fresh Pesto (you can make this in advance)
- We'll be using a food processor to make the pesto. Put the garlic, pine kernels and some salt in there and process briefly.
- Add the basil leaves (but keep some for the presentation) and blend to a green paste.
- While processing, gradually add the olive oil and finally add the Parmesan cheese.
Finishing the dish
- Bring a pot of salted water to the boil and cook your tagliatelle al dente.
- Use the cooking time of the pasta to sauté your bacon strips.
- After about 8 to 10 minutes, the pasta should be done. Drain it and put it back in the pot to mix it with the pesto.
- Present the dish with some fresh basil leaves on top.
Notes
Use this section for whatever you like.
Reheating Instructions
Reheat in saute pan for 5 minutes until warmed through
Nutrition
Calories: 1651kcal | Carbohydrates: 9g | Protein: 41g | Fat: 162g | Saturated Fat: 43g | Cholesterol: 168mg | Sodium: 1905mg | Potassium: 662mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1545IU | Vitamin C: 6mg | Calcium: 358mg | Iron: 3mg
Tagliatelle with Bacon and Pesto
$30.00 cooking fee
Reviews
There are no reviews yet.